Cream Cheese Pound Cake

A classic, buttery cream cheese pound cake with a crispy exterior and tight crumb reminiscent of nostalgic favorites like Sara Lee pound cakes

Print Recipe

Prep Time:1 hr

Cook Time:1 hr 15 mins

Total Time:2 hrs 15 mins

Equipment

Tube Pan

Ingredients

3 cups (375 grams) cake flour, such as King Arthur Unbleached Cake Flour see tips above for a cake flour substitute using all-purpose flour
½ teaspoon baking powder
½ teaspoon kosher salt
3 cups (600 grams) granulated sugar
1 tablespoon lemon zest (optional)
1 ½ cups (340 grams) unsalted butter, at room temperature
8 ounces (226 grams) cream cheese, at room temperature
6 large eggs, at room temperature
2 teaspoons vanilla extract or vanilla bean paste
½ teaspoon almond extract (optional)

Instructions

Preheat oven to 325°F (163°C). Generously grease a tube pan (or angel food cake pan) with butter or nonstick spray and dust with flour, shaking off any excess.
In a large bowl, mix together the cake flour, baking powder, and salt and stir to combine. Set aside. (Note: If using the cake flour hack in the tips section above, mix together the all-purpose flour, cornstarch, baking powder, and salt.)
In another bowl, combine the sugar and lemon zest and rub together between your fingertips to help release the oils in the lemon zest. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium until smooth and combined, about 2 to 3 minutes. Scrape down the sides of the bowl and paddle.
Add the lemon sugar and mix on medium speed for an additional 1 minute until light and fluffy. Scrape down the sides of the bowl and paddle.
On low speed, add the eggs one at a time, ensuring each egg is incorporated before adding the next. Add the vanilla extract and almond extract (if using) and mix just until combined. Add the flour mixture and mix on low just until combined, ensuring not to overmix.
Pour the batter into the prepared tube pan and smooth the top using a rubber spatula. Bang the pan onto the counter a few times to release any air bubbles. Bake for 75 to 90 minutes, or until a toothpick comes out clean. (Note: If the top is browning too quickly, loosely tent with foil on top.)
Remove the cake from the oven and transfer the pan to a cooling rack. Let the cake cool completely in the pan for 2 hours. Then run a knife or offset spatula along the side of the pan to loosen it from the pan.
Serve with whipped cream and fresh berries and enjoy!

Course: Dessert

Cuisine: American

Keyword: cream cheese pound cake, pound cake, classic pound cake